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The sensory and nutritional quality of "sous vide" foods.

Author(s) : CREED P. G.

Type of article: Article

Summary

The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to research. The paper reviews the objective work done so far and raises questions which need to be answered in order to help the method gain wider acceptance.

Details

  • Original title: The sensory and nutritional quality of "sous vide" foods.
  • Record ID : 1995-3553
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 6 - n. 1
  • Publication date: 1995/02

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